Quote:
Originally Posted by turbo6bar
The oil comes from a bunch of small restaurants (chicken and oriental foods). You have to get friendly with the owners. It helps if you know the lead monk at the local Buddhist temple.
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What's your volume? I just had a great source (15 gallons/wk) that cut me off. Some ar$hole was going in there claiming he knew me (I'd never heard of the guy) and was bugging the chefs for oil, and then the owner. Was going right at suppertime too. The owners got tired of the BS, and decided to stop dealing with the biofuels scene. Sucky, it was the best source I ever had.
I think I just landed a new source though, looks like 20 gallons summer, 15 gallons winter. I'm actually going to get them in a contract, I think. Too many flakes and scheisters getting involved.